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| Italian for "brother devil," fra diavolo sauce is usually tomato-based and always spicy. Although not traditionally included, mushrooms offer an earthiness that balances the sauce's heat. For a truly fiery dish, increase the crushed red pepper to 3/4 teaspoon.
Bruce Weinstein, Cooking Light, OCTOBER 2007 Nutritional Information Calories:439 (17% from fat) Fat:8.5g (sat 1.3g,mono 4.4g,poly 1.7g) Protein:33.8g Carbohydrate:56.5g Fiber:5g Cholesterol:172mg Iron:5.7mg Sodium:660mg Calcium:118mg |
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| Ingredients: | |||||
| 8 oz | uncooked spaghetti | ||||
| 1 tbsp | olive oil | ||||
| 4 cups | sliced cremini mushrooms (about 10 ounces) | ||||
| 2.50 cups | Basic Marinara | ||||
| 1/2 tsp | crushed red pepper | ||||
| 1/4 tsp | salt | ||||
| 1/4 tsp | freshly ground black pepper | ||||
| 1 lb | peeled and deveined medium shrimp | ||||
| Parsley sprigs (optional) | |||||
| Directions: | |||||
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4 servings (serving size: 1 1/4 cups shrimp mixture and about 1 cup pasta)
Preparation Cook pasta according to package directions. Drain; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired. |
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